Description
A bright, protein-packed salad with crisp vegetables and a tangy balsamic dressing, perfect for meal prep or light dinners.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup balsamic dressing
- Salt and pepper, to taste
Instructions
- Rinse the quinoa under cold water until the water runs clear.
- Combine rinsed quinoa and 2 cups water (or broth) in a pot. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 12–15 minutes until the quinoa is tender.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- While the quinoa cools, prepare vegetables: halve the tomatoes, dice the cucumber and bell pepper, and chop the onion and parsley.
- In a large bowl, combine the cooled quinoa, chickpeas, tomatoes, cucumber, bell pepper, onion, and parsley.
- Whisk together the balsamic dressing ingredients or pour store-bought dressing over the salad.
- Drizzle the dressing over the salad and toss gently until coated.
- Taste and season with salt and pepper. Adjust acidity as needed.
- Serve immediately, or refrigerate for at least 30 minutes to let flavors meld.
Notes
For meal prep, store the dressing separately to avoid soggy salad. The salad keeps well in the fridge for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean